Irresistible Pistachio Dream Cookie Bars
These Pistachio Dream Cookie Bars feature a buttery shortbread base topped with a creamy, mousse-like pistachio pudding filling and finished with crunchy chopped pistachios. They come together in under an hour of active time and taste even better after a night in the refrigerator. Perfect for holidays, parties, or any time you want an impressive dessert with minimal fuss.
Equipment
- 9x13 inch baking pan
- Parchment paper
- Stand mixer or hand mixer
- Large mixing bowl
- Rubber spatula
- Offset spatula
- Wire cooling rack
Ingredients
Shortbread Base
- 1 cup unsalted butter softened to room temperature
- 3/4 cup powdered sugar sifted
- 2 cups all-purpose flour spooned and leveled
- 1/2 teaspoon salt
Pistachio Cream Filling
- 8 oz cream cheese full-fat, softened
- 2 packages instant pistachio pudding mix 3.4 oz each
- 2 1/2 cups whole milk cold
- 8 oz whipped topping such as Cool Whip, thawed
Topping
- 1/2 cup shelled pistachios roughly chopped
- 1/4 cup white chocolate chips melted, optional for drizzle
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan and line it with parchment paper, leaving an overhang on the long sides for easy lifting later.
- In a large bowl, beat the softened butter and powdered sugar together with a hand mixer or stand mixer on medium speed for about 2 minutes until the mixture is light and fluffy. Add the flour and salt and mix on low speed until a soft, crumbly dough forms.
- Transfer the dough to the prepared baking pan and press it into an even layer across the bottom using your fingertips or the flat base of a measuring cup. The layer should be uniform so it bakes evenly.
- Bake the shortbread base for 18 to 22 minutes, until the edges are just turning golden and the center looks set. Remove from the oven and place on a wire rack. Allow to cool completely, at least 30 to 40 minutes, before adding the filling.
- In a large bowl, beat the softened cream cheese on medium speed until completely smooth with no lumps, about 2 minutes. Add both packages of instant pistachio pudding mix and beat to combine. Pour in the cold whole milk and beat on medium speed for 2 minutes until the mixture thickens into a creamy, pudding-like consistency.
- Add the thawed whipped topping to the pistachio mixture and fold it in gently using a rubber spatula, using slow sweeping motions from the bottom of the bowl upward. Stop as soon as the mixture is uniform to preserve the light, airy texture.
- Spoon the pistachio filling onto the completely cooled shortbread base and spread it into an even layer using an offset spatula. Take your time here for a smooth, professional-looking surface.
- Scatter the roughly chopped pistachios evenly across the top of the filling. If using the white chocolate drizzle, melt the white chocolate chips in 20-second microwave intervals, stirring between each, then drizzle over the bars with a spoon or piping bag.
- Cover the pan tightly with plastic wrap and refrigerate for a minimum of 4 hours. Overnight chilling is strongly recommended for the best texture and flavor. Once set, lift the slab out using the parchment overhang and slice into bars with a sharp knife, wiping the blade clean between cuts.
Notes
For the cleanest slices, run your knife under hot water, wipe it dry, and cut. Repeat between each slice. Full-fat cream cheese is essential for a firm, sliceable filling. Do not add the filling to a warm base or it will become runny. Bars can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months. Thaw overnight in the refrigerator before serving.